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Lemon Cake
Moist and fluffy Lemon Cake that is so easy you will want to make this all the time. You will see I used a doctored Betty Crocker box cake mix. Hands down one of the easiest and yummiest recipes I use.
  1. Pour milk and vinegar together and set aside. Preheat oven to 350 degrees.
  2. Grease and flour two 8 inch cake rounds. I like to use Bake even strips on the outside of my pans, but you don’t have to use them.
  3. In a mixer, mix egg whites, oil, sour cream, and lemon zest. Then add your milk vinegar (this acts sort-of like a buttermilk substitute).
  4. After that’s mixed you want to mix your lemon cake in, BUT only mix tell incorporated. You can even do this by hand. Please don’t over whip.
  5. Pour evenly into your two cake rounds and bake for 25- 30 minutes or until you gently press on the top of your cake and it springs back up. Or use the clean toothpick method.
  6. Frost cake with buttercream frosting.
    Frost cake with buttercream frosting.
Recipe Notes

Let milk and vinegar mix sit for up to 30 minutes. I only let mine sit for 20 minutes. The longer it sits the more it turns to act like a buttermilk substitute.

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